Boulangère Potatoes
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein9 %7 g
- Carbs74 %59 g
- Fat17 %6 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 307 kcal | 68 kcal |
| Protein | 7 g | 1.6 g |
| Carbs | 59 g | 13.1 g |
| Fat | 6 g | 1.3 g |
One serving is about 450 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty5/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - France
Ingredients
- 2 tablespoons Olive oil
- 2 Onion (finely chopped)
- 1.5 kg Potato
- sprigs Thyme (of fresh)
- 425 g Vegetable Stock
Instructions
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.
Videos and links
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